Spicy tomato rice with crispy okra

Preheat the oven to 200°C, gas mark 6. Mix half a red onion in a small bowl with a pinch of salt and the lime juice, then set aside to macerate. Mix the okra in a large bowl with 1 tbsp oil, a good pinch of salt and 1 tsp gunpowder spice. Lay out in an even layer on a large baking tray, then roast for 10-12 minutes until golden and crisp.

Warm the remaining oil in a large frying pan, add the remaining onion and cook for 5 minutes until softened. Meanwhile, deseed and finely chop the pepper and roughly chop the tomatoes. Stir in the remaining gunpowder spice and the pepper to the pan, then cook for 2 minutes more.

Add the tomato purée and half the chopped tomatoes, then stir over the heat for 2 minutes more. Tip in the rice and stir for 2 minutes to ensure every grain is coated in sauce and the rice is piping hot throughout.

Mix the remaining chopped tomatoes with the macerated onions, snip in most of the microgreens and stir through to make a salad. Pile the rice on plates and top with the crispy okra. Serve with the tomato salad, snipping over the remaining microgreens.